Chefs, I have Swiss chard and red chard. What are your favorite recipes? Is it better cooked or raw in salad?

POTATO AND CHARD POT

FOR 4 PEOPLE 250 g chard leaves 2-3 floury potatoes (approx. 250 g) 1 leek stalk. 1 clove of garlic. 1 tbsp butter 1 level tbsp flour. 1l vegetable stock. salt. Pepper from the mill. freshly grated nutmeg. 4 tbsp cream, fresh marjoram, freshly grated cheese to serve

1. Remove the coarse stems. Wash the chard thoroughly and drain well. Peel and finely dice the potatoes. Clean the leek and cut into fine rings. Press the garlic.

2. sauté the leek and garlic in the heated butter until translucent. Add the chard and potatoes and sauté briefly. Sprinkle over the flour. Pour in the hot stock, cover and cook over a low heat for 20min.

3 Puree about half of the dish in a blender, return to the pan and season to taste with salt, pepper and nutmeg.

4. just before serving, stir in the cream and sprinkle the stew with plucked marjoram leaves. Serve with grated cheese and crusty farmhouse bread.

Per portion: 400 kcal

(i used text recognition & auto translate so don't blame me)